I have about 10 weeks to go until the DELE, and I have so much to improve on.

My work in clay began in the late 1960s in Soho, Manhattan, at a small pottery called the Spring Street Studio. Soho was just becoming an artisitic center and it was an exciting place to be. After working there for five years I moved to California and established my own studio. There I began to develop the themes that have become my clay vocabulary. The studio world is for me a richly introspective space where I will continue to explore the medium of clay, that most versatile and tactile material.

Mt Fuji Mochi Ice Cream is the story about my quest for the perfect mochi combined with the finest ice cream. I have been making mochi in Japan since 1964. I came to America in 1989 and founded Mt Fuji to continue the. Manufacturing of Mochi Wagashi, based on the traditional Japanese Mochi made from rice flour worth sweet. My neighbors cherished my mochi sweets so much.

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